Creamy, tender, and just a touch sweet: this chicken with bell peppers and rice is exactly what you want after a busy day. The chicken browns to a golden crisp, the bell peppers become nice and tender, and the rice soaks up all the flavors. It’s all made in one pan, so there’s minimal cleanup and plenty of satisfaction. It smells like home and tastes like a warm hug in a bowl.
Since you’re using oat-based plant-based cream, this dish contains no regular milk or cream. That makes it a great option if you want to avoid cow’s milk or are having a lactose-free day. The flavor remains rich and creamy, without you missing out on anything. If you’re using ready-made spice mixes, be sure to check the label—some contain milk powder.
Preparation
Step 1: Cook the chicken
Heat the oil in a large skillet and fry the chicken breast pieces until golden brown. Stir frequently so that everything browns evenly. Don't fry them too long, or the chicken will become dry.
Step 2: Add the vegetables
Chop the onion and cut the bell pepper into pieces. Add them to the chicken and sauté until the onion is translucent and the bell pepper has softened slightly. The aroma is now deliciously sweet and savory.
Step 3: Add the rice and cream
Stir the rice into the mixture and pour in the oat-based plant-based cream. Stir well so that everything is coated with the sauce. If it seems too thick, add a splash of water.
Step 4: Cook gently
Reduce the heat to low and let the rice cook gently. Stir occasionally to prevent it from burning. The sauce will become creamy, and the rice will absorb all the flavors.
Step 5: Season to taste
Taste and add salt and pepper to taste. Serve immediately once the rice is cooked and creamy.
Nutritional values per person
- 🥦 Vegetables: 70 g
- 🍚 Carbohydrates: 45 g
- 🍗 Protein: 26 g
- 🥑 Grease: 11 g
- 🌾 Fiber: 4 g
- 🧂 Salt: 1.1 g
- 🔥 Energy: 540 kcal
Tips & label
Try substituting zucchini or mushrooms for the bell pepper to give the dish a different twist.
Serve with fresh parsley or a lemon wedge for a touch of freshness.
When using spice blends, make sure they don't contain milk powder—it's not uncommon to find it in them.
Store leftovers in the refrigerator for up to two days, and gently reheat them with a splash of water or plant-based cream.
Cut the chicken, onion, and bell pepper into pieces of roughly the same size so that everything cooks at the same time.
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